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A take on tiffin

It’s been the season of birthdays at work of late and a much-loved excuse to bake! So far I’ve made chocolate aubergine cake, a lemon polenta slice, and a fondant fancy. This weekend I decided to try something new: tiffin. Yes, I have never made this fool-proof fridge cake before – but I will again! Fortunately the recipe made more than enough leaving me a sample (or two) to enjoy…

Melt together the butter, sugar, syrup, chocolate and cocoa powder in a bain-marie.
Remove from the heat and stir in the biscuits, apricots and ginger.
Line a tin with cling film, then spoon in the mixture, pressing down firmly.
Place in the fridge to set before cutting into small square pieces.